Easy Crispy Parmesan Sweet Potato Stacks
Make my Crispy Sweet Potato Stacks Recipe for a healthier twist on classic sweet potato casserole. Thinly sliced sweet potatoes are seasoned with thyme, paprika, garlic, and cinnamon, then baked until crispy on the edges and creamy in the center. Topped with parmesan and parsley, they’re a perfect holiday side or snack!
Why You’ll Love This Crispy Parmesan Sweet Potato Stacks Recipe
- Perfectly crispy edges: These sweet potato stacks bake with golden, crispy edges while staying creamy in the center.
- Easy and flavorful: Seasoned with a blend of thyme, paprika, garlic, and cinnamon for a savory-sweet balance, these potatoes are so flavorful.
- Healthier twist: A modern take on the classic sweet potato casserole without extra sugar or heavy toppings.
- Holiday-ready: They make a beautiful, tasty side dish for Thanksgiving, Christmas, or any holiday meal!
Ingredients & Substitutions
Here is everything you need to make the best-tasting crispy parmesan sweet potato stacks:
Sweet Potatoes: You can swap sweet potatoes with russet potatoes or butternut squash. For variety, consider using other root vegetables like carrots, turnips, or parsnips.
Olive Oil: Replace the olive oil with melted butter, garlic butter or a different cooking oil such as canola, vegetable, or grapeseed oil.
Paprika: Consider using smoked paprika for a smokier flavor, chili powder for some heat, or cayenne pepper for spiciness.
Garlic Powder: Substitute garlic powder with minced fresh garlic cloves. Typically, 1-2 cloves of fresh garlic per teaspoon of garlic powder should work.
Thyme: If you’re out of dried thyme, try rosemary or oregano for different herb flavors. You can also use fresh thyme or thyme leaves; use approximately three times the amount of fresh herbs compared to dried.
Cinnamon: Alternatives to cinnamon include nutmeg or allspice.
Salt: If you’re looking to reduce sodium, use a low-sodium salt alternative or herb-based seasonings like Mrs. Dash.
Pepper: Replace freshly ground black pepper with ground white pepper if you prefer a milder taste.
Parmesan Cheese: Try Pecorino Romano, Asiago, or Grana Padano for a similar hard cheese flavor. For a vegan version, use nutritional yeast or a dairy-free cheese alternative.
Parsley: As a substitute for parsley, fresh basil, chives, or cilantro can be used.
Flaky Sea Salt: If you don’t have flaky sea salt, use regular table salt sparingly, as it’s finer and more concentrated.
How to Make My Crispy Sweet Potato Stacks with Parmesan Cheese Recipe
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C).
Wash, peel, and slice the medium sweet potatoes into thin, uniform rounds. A mandoline slicer works well for this, but a sharp knife will do the job.
Step 2: Coat the Sweet Potatoes
In a large mixing bowl, combine the olive oil, paprika, garlic powder, thyme, cinnamon, salt, and a dash of pepper. Mix well to create a seasoned oil.
Place the sweet potato rounds in the bowl with the seasoned oil. Toss them by hand until all the slices are evenly coated with the oil and seasonings.
Step 3: Stack the Sweet Potatoes
Start creating stacks by layering the seasoned sweet potato rounds in a muffin tin or baking sheet. You can stack them vertically, slightly overlapping, to form neat stacks. Layer about 6-8 sweet potato rounds in each stack.
Step 4: Bake the Stacks
Place the sweet potato stacks in the oven and bake for 20 minutes. This will help them start to cook, become tender, and develop their crispy edges.
Add Parmesan and Parsley:
After the initial 20 minutes, remove the sweet potato stacks from the oven. Sprinkle each stack generously with shredded parmesan cheese and return them to the oven.
Finish Baking:
Bake for an additional 20 minutes or until the sweet potato stacks are tender on the inside and crispy at the edges, and the cheese is melted and golden.
Serve the crispy parmesan sweet potato stacks as a delicious side dish or appetizer. They’re best enjoyed hot and fresh out of the oven.
Stacked Sweet Potatoes Recipe Notes
Sweet Potato Selection: Choose sweet potatoes that are firm and have smooth skin. They should be roughly uniform in size for even cooking.
Slice Thickness: Slicing the sweet potatoes into thin, uniform rounds is crucial for even cooking and stack formation. A mandoline slicer makes this process much easier.
Seasoning: Make sure the sweet potato rounds are evenly coated with the seasoned oil mixture. This will impart flavor to every layer of the stack.
Muffin Tin or Baking Sheet: You can use a muffin tin to create the stacks, or arrange them on a baking sheet in neat stacks if you prefer a more rustic appearance.
Cheese and Parsley Timing: Add the shredded parmesan cheese and chopped parsley during the second half of baking to prevent them from burning. This ensures they melt and brown nicely.
Checking Doneness: Sweet potato stacks are done when they are tender on the inside, crispy at the edges, and the cheese is golden brown. You can check doneness by inserting a fork or toothpick into the stacks. They should go through easily.
Do you love parmesan cheese with veggies? Check out more of my crispy parmesan recipes:
Easy Crispy Parmesan Sweet Potato Stacks Recipe
Ingredients
- 3 sweet potatoes
- 1/3 cup light olive oil
- 2 teaspoons paprika
- 2 teaspoons thyme dried
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- dash pepper
- 1 cup parmesan cheese
- 2 tablespoons parsley fresh & chopped
Instructions
- Preheat your oven to 400°F (200°C). Wash, peel, and slice the medium sweet potatoes into thin, uniform rounds. A mandoline slicer works well for this, but a sharp knife will do the job.
- n a large mixing bowl, combine the olive oil, paprika, garlic powder, thyme, cinnamon, salt, and a dash of pepper. Mix well to create a seasoned oil.Place the sweet potato rounds in the bowl with the seasoned oil. Toss them by hand until all the slices are evenly coated with the oil and seasonings.
- Start creating stacks by layering the seasoned sweet potato rounds in a muffin tin or baking sheet. You can stack them vertically, slightly overlapping, to form neat stacks. Layer about 6-8 sweet potato rounds in each stack.
- Place the sweet potato stacks in the oven and bake for 20 minutes. This will help them start to cook, become tender, and develop their crispy edges.
- After the initial 20 minutes, remove the sweet potato stacks from the oven. Sprinkle each stack generously with shredded parmesan cheese and return them to the oven.
- Bake for an additional 20 minutes or until the sweet potato stacks are tender on the inside and crispy at the edges, and the cheese is melted and golden.
- Serve the crispy parmesan sweet potato stacks as a delicious side dish or appetizer. They're best enjoyed hot and fresh out of the oven.
I made these tonight for our Bible Study dinner for 11 people. I used about 3# potatoes with not quite 2 times the oil/seasoning mixture. I have a 1/8 inch slicing disc with my Vitamix food processor, so it did most of the work. Everyone loved them. I will definitely make again.
Hi Tari, thank you so much for sharing this with me! I’m so glad your bible study group enjoyed them 🙂
I made these a couple of days ago. They were SO good! I’m craving them now. I will definitely be making these again!
Yay, thank you so much for the review! I’m so glad you love them as much as I do 🙂